Gone Fishing…

Fishing for a dynamic easy, inexpensive meal?

Now that I have you hooked, let’s start cookin’.

Fish Fillet (fresh or frozen)

I try to buy wild fish. You can find fillets at any store.
I recently bought 2 large wild Alaskan Cod fillets at Trader Joe’s for under $10.

Make sure when you buy at a grocery store the fish fillets are not from China, Vietnam Nam, Thailand.

Defrost frozen fish. Always vigorously pat dry or gently squeeze out excess water.

Sprinkle both sides with Kosher salt.

If you are not ready to prepare I often marinate in Coconut Aminos soy free sauce, Ponzu or soy and place in refrigerator.


Total prep and cooking time is 30 minutes.

Dip each fish fillet in 1 beaten egg

Sprinkle Panko on plate or in container. Coat fish in Panko or bread crumbs. Panko also comes gluten free.

Heat 2 tablespoons of oil (Vegetable or EVOO)

Cook until golden brown on both sides.

Place in covered Pyrex dish and bake at 350 for 15-20 minutes. If you prep fish ahead of time bake for 15-20 minutes just before serving.

If fillets are thin you can skip the baking.

You are done and the fish is great the next day, as well…added flavor treat is adorning the fish with sautéed onions (low flame for 20 minutes, EVOO, salt, pepper) and mushrooms to the top of the fillet.

I often sauté a batch of sweet onions and keep in the fridge. Just reheat the amount desired.

I always accompany the fish with homemade coleslaw.

Buy cabbage or coleslaw mix.

I inherited the recipe from Ethel and Queen E. so I never measure, but I will try to break it down.

1-2 bags of cabbage or coleslaw mix

Place in large Tupperware


2 tablespoons water

1 tablespoon white vinegar

2 tablespoons pickle juice

 1 teaspoon sugar

2 tablespoons Mayonnaise

Kosher salt and fresh ground pepper to taste

Prep time is 10 minutes.

Prepare several hours or a day ahead and place in refrigerator so that the coleslaw can marinate.

Taste before serving to see if you need more mayo, pickle juice, salt or pepper.

Add avocado slices to the top.

David loves grilled Naan (flatbread) bread as a base for the fish and tops it with coleslaw like an open face sandwich and devours with knife and fork.

Coleslaw stays fresh for up to one week.

Fabulous, inexpensive and great as a side dish or on a turkey, grilled chicken, cheese, tuna or sautéed/fried fish sandwich.


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